Gastronomixs

Chicory tarte tatin

Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.

Chicory tarte tatin

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Ingredients

4

 

chicory heads

300

g

sugar

2

sheets

puff pastry

Preparation method

  • Cut the chicory in half lengthwise and remove the cores.
  • Caramelise the sugar and pour into round aluminium trays.
  • Trim the halved heads of chicory and arrange in the trays, two to a tray, with the round side up.
  • Punch out sheets of the puff pastry the same size as the trays, and poke with a fork to keep them from puffing completely.
  • Lay a sheet of puff pastry on each chicory pair and press down well.
  • Bake the tarte tatin in a 180° oven for 10 minutes, until golden brown.
  • Allow to cool slightly and then turn the tray over, so the chicory is on top.

Serving suggestions

  • As part of a warm starter, e.g. with raw duck liver curls.
  • As part of a warm main dish with game.

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